Effect of the pH on the thermodynamic stability of inclusion complexes of thymol and carvacrol in β-cyclodextrin in water-Reference-Cited by-同舟云学术

Effect of the pH on the thermodynamic stability of inclusion complexes of thymol and carvacrol in β-cyclodextrin in water

Published:2022-03 Issue: Volume:124 Page:107307
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cedillo-Flores Oscar E.^ORCID,Rodríguez-Laguna Norma^ORCID,Hipólito-Nájera Adrián Ricardo^ORCID,Nivón-Ramírez Didier^ORCID,Gómez-Balderas Rodolfo^ORCID,Moya-Hernández Rosario^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference47 articles.

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